Who says you shouldn’t have salad for breakfast? This is a quick and easy one to get your protein, greens and fats in before you go conquer the day.

An added bonus, you’ll stay feeling full all the way until lunchtime.

Ingredients (1 serving)
2 eggs, organic & pasture raised
1/2 tbsp avocado oil
pink salt (can sub sea salt)
freshly ground black pepper
50/50 salad greens (blend of baby spinach and spring mix)
1/2 avocado
1 tsp extra virgin olive oil
juice from 1/2 lemon

Directions
1. Heat the avocado oil up in a frying pan over medium high heat.
2. Once oil is hot, crack both eggs into the pan, sprinkle with salt and pepper and let cook for about 2 min until the bottom is golden brown. Then turn off the heat and flip the eggs over to let the other side cook just slightly (or more if you prefer a egg over hard), then remove from the frying pan.
3. While the eggs are frying, plate the salad by adding as much of the salad greens as you want onto a plate (I generally go with two handfuls)
4. Slice the avocado into small chunks and scoop onto the salad.
5. Drizzle about 1 tsp extra virgin olive oil and the lemon juice over the salad and avocado. Sprinkle with a pinch of pink salt.
6. Top the salad with the two fried eggs, and enjoy!